Wixon rolls out guava and tamarind flavors
Flavors reflect the growing popularity of Latin American and Southeast Asian cuisines among US consumers.
Wixon launched its latest flavor innovations at the IFT FIRST annual expo in Chicago July 14.
The globally inspired, guava and tamarind flavor systems offer product developers bold, exotic taste profiles with a familiar sweet and tart appeal. Each of the flavors is distinctive yet versatile enough to be used in either featured or supporting roles in both sweet and savory food applications.
“The guava is a blend of strawberry and pear with tropical notes,” said Jessica Lopez, Wixon flavor chemist. “While the tamarind tastes of a mix of lemon and apricot with a subtle caramel-like back note.”
Guava and tamarind are rapidly emerging as trending flavors in the food and beverage industry, enticing consumers with their bold, globally inspired profiles. These flavors reflect the growing popularity of Latin American and Southeast Asian cuisines among US consumers. According to the market intelligence firm, Datassential, over the past four years, guava and tamarind have experienced triple-digit growth in new U.S. menu items at 184% and 202%, respectively.
“The sweet-tart flavor of guava is well-known among Latino, Asian, and Caribbean communities,” says Rachael Jarzembowski, Wixon marketing manager. “This gives it cultural resonance while still delivering novelty. Similarly, tamarind is widely used in global cuisines. It offers a singularly distinctive sweet-sour-tart profile that appeals to more adventurous, flavor-curious consumers.”
Because of their dynamic profiles, the guava and tamarind perform well in sweet, tangy, and spicy flavor systems.
Surce: Wixon
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